This is another great soup that is so versatile! Use the seafood that is fresh in your area or that you just love. I used halibut ~ use cod if you want. I used mussels ~ you can use clams…or use both! I used shrimp and scallops…add or substitute crab and/or lobster. Have fun with this…I used red wine ~ you can also use white wine. Enjoy the extra couple of glasses while you chop away!

Ingredients

4 tablespoons ghee or organic unsalted butter

1 celery stalk, chopped

1 medium onion, diced

1 green pepper, seeded and diced

1 small fennel bulb, diced

4-6 cloves of garlic, minced

1 tablespoon fresh thyme leaves

1 tablespoon fresh oregano

1 teaspoon sea salt

1/2 teaspoon ground pepper

pinch of saffron

1/4 teaspoon cayenne pepper

28 oz can organic diced tomatoes, including juice

1 cup bottled clam juice

1 cup dry red wine

2 cups chicken or veggie broth

2 bay leaves

juice of 1 navel orange

2 halibut steaks (about 12 ounces), cut into 1-inch cubes

1 pound shrimp, deveined and peeled (personal preference: some leave the tails on, I take them off)

3 Comments

Much easier to make than I thought it would be. I used tiger prawns, king scallops, shelled mussels and haddock steaks. I could not find clam juice in my grocery store, so I omitted that. Turned out great! Very seafoody – in a good way. Even my daughter, who swears she hates seafood, had seconds! Another fantastic and very tasty recipe.

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